Effects of tartary buckwheat in enhancing bioactive compounds and sensory properties of traditional fruit kombucha beverage

Abstract

AbstractBackground and ObjectivesTartary buckwheat (TB) has high nutritional value, is gluten‐free, and has adaptability to cold climates, which makes it a valuable crop for agriculture. Few high‐value‐added products are made using TB.FindingsAddition of TB significantly increased (p < .05) the contents of total phenolic and flavonoid in pineapple kombucha (PK) beverage, especially the amount of rutin. In addition, TB contributed abundant organic acids to kombucha beverage, especially acetic acid, citric acid, and malic acid. Although addition of TB increased the sourness and astringency of the beverage, it also contributed toward a unique buckwheat aroma by increasing the abundance of volatile compounds such as esters. In addition, there was no significant difference (p > .05) in the sweetness, bitterness, and pineapple flavor between TBPK and PK beverages.ConclusionThe developed kombucha beverage using TBPK infusion is advantageous over traditional fruit kombucha in terms of providing abundant nutrients as well as a pleasant flavor and has the potential to be used to develop a functional beverage with multiple health benefits.Significance and NoveltyIn this study, TB with high nutritional value was used for the first time as a fermentation substrate to enhance bioactive compounds and sensory properties in traditional kombucha beverages.